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June Recipes


A simple springtime crowd-pleaser.

1 Cup Butter (softened)

2 Cups Sugar

2 Large Eggs

2 tsp. Fresh Lemon Juice

1 tsp. Vanilla Extract

2 1/2 Cups Cake Flour

2 Tbsp. Strawberry-flavored Gelatin

1/2 tsp. Baking Soda

1/4 tsp. Table Salt

1 Cup Buttermilk

2/3 Cup Fresh Strawberries (chopped)


Parchment Paper

Vegetable Cooking Spray

Strawberry Frosting (below)

Garnish: Fresh Strawberries)

Preheat oven to 350 degrees. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 4 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat
in lemon juice and vanilla.

Stir together flour and next 3 ingredients; add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in strawberries.

Grease (with shortening) and flour a 13 x 9 inch pan; line with parchment paper, allowing 2 to 3 inches to extend over long sides. Lightly grease paper with cooking spray. Spread batter in prepared pan.

Bake at 350 degrees for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 30 minutes. Lift cake from pan, using parchment paper sides as handles. Invert cake onto wire rack; gently remove parchment paper. Cool completely (about 1 hour). Spread Strawberry Frosting on top and sides of cake.

Yield: Makes 10 to 12 servings.


1 (8 oz.) pkg. Cream Cheese (softened)

2/3 Cup Sugar (divided)

2/3 Cup Fresh Strawberries (chopped)

1 Drop Pink Food Coloring Gel (optional)

1 1/2 Cups Heavy Cream

3 Tbsp. Fresh Lemon Juice

Beat cream cheese and 1/3 cup sugar with an electric mixer until smooth; add strawberries and food coloring (if
desired); beat until blended.

Beat cream and juice at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold half of cream mixture into cheese mixture; fold in remaining cream mixture. Use immediately.

Yield: Makes about 5 cups

Buying Strawberries:
Shop for strawberries seasonally. Although you may be able to purchase the berries year-round, the fruit tends to taste best during its peak production time. When not in season, the berries may be shipped slightly under-ripe, which can ruin the taste. Strawberries tend to not ripen further once picked, although they may become darker and lose acidity.

Examine the Strawberries. They should be firm to the touch, bright red, and free of bruising or mold. Green berries will have little if any flavor. The berries should also have a brilliant sheen, which indicates that they are fresh. The stems, or caps, should be bright green and fully attached to the berries. Medium-size strawberries are ideal as they tend to be more flavorful than the larger berries. Larger berries may be hollow in the inside and be infused with water, which can ruin the taste. Smaller berries may have a hard bottom that is full of seeds.

Smell the Strawberries. Although it’s not a true indicator, the most fragrant berries tend to be the freshest. You may also be able to smell if the berries are sour or full of mold.

Berries that are picked in your local area may be more fragrant than those at a larger grocery store. Locally grown berries usually are juicier and sweeter than those shipped from further distances because they don’t have to deal with the added distance time.


1       Tbsp. Olive Oil

2 1/4 Cups Onion (finely chopped)

2/3    Cup Celery (chopped)

3       Garlic Cloves (minced)

2       (14 oz.) Cans Low-sodium Chicken Broth

1       (14.5 oz.) Can Diced Tomatoes (undrained)

1       (12 oz.) Can Tomato-vegetable Juice Cocktail

2/3    Cup Small Seashell Pasta (uncooked)

2       Cups Bagged Prewashed Spinach

1/4    tsp. Freshly Ground Black Pepper

1/8    tsp. Salt

1/4    Cup (1 oz.) Grated Fresh Parmesan Cheese

Heat oil in a soup kettle over medium heat. Add onion and celery; sauté 7 minutes or until tender, stirring frequently. Stir in garlic; cook 1 minute. Add broth, tomatoes and tomato juice. Bring to a simmer; cook 25 minutes, stirring occasionally. Stir in pasta; cook 8 minutes. Tear spinach and add; cook 2 minutes or until spinach wilts and pasta is done. Stir in pepper and salt. Divide soup evenly among 4 bowls; top with cheese.  

Yield: 4 servings (serving size: 1 3/4 cups)


1 1/2  Cups Oil

3/4     Cup Soy Sauce

1/4     Cup Worcestershire Sauce

1/4     Cup Vinegar

1/3     Cup Lemon Juice

2        tsp. Dried Mustard Powder

1        tsp. Pepper

2        tsp. Parsley Flakes

2        Cloves Garlic (minced)

Mix all ingredients thoroughly and marinade steak for 8 hours to 2 days. Grill as desired. Excellent for pork chops as well. Makes about 3 cups of marinade. Keep unused marinade refrigerated for up to one week.

Freezing Tip: When partitioning up bulk meat buys to stash in the freezer, store some meal-sized portions in ziploc bags, pour your favorite marinade over the meat then freeze. Try to stack them flat and even in the freezer so that as they thaw, the marinade is able to cover the meat evenly.

Recipe From: Rachael Kuepfer


1    Pkg. (17.6 oz.) Turkey Breast Cutlets

1/4 Cup All-purpose Flour

1/8 tsp. Salt

1/8 tsp. Pepper

1    Large Egg

2    Tbsp. Water

1    Cup Panko Bread Crumbs

1/2 Cup Parmesan Cheese (grated)

1/4 Cup Butter (cubed)

      Minced Fresh Parsley

Flatten turkey to 1/4 inch thickness. In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat egg and water. In a third shallow bowl, combine bread crumbs and cheese.

Dredge turkey in flour mixture, then dip in egg mixture and coat with crumbs. Let stand for 5 minutes.

Melt butter in a large skillet over medium-high heat; cook turkey for 2 to 3 minutes on each side or until meat is no longer pink and coating is golden brown. Sprinkle with parsley.

Yield: 4 servings.


For a quick, easy snack during the summer months.

1     (8 oz.) Tube Crescent Rolls

1     (8 oz.) Tub Cream Cheese

1/4  Cup Mayonnaise

1/4  tsp. Garlic Powder

1     Cup Shredded Mozzarella

3/4  Cup Cherry Tomatoes (sliced)

1/2  Cup Black Olives (sliced)

1/2  Cup Broccoli Florets (chopped)

1/2  Cup Cucumber (chopped)

Preheat oven to 375 degrees F. In a 9 x 13 inch baking pan, spread out crescent roll dough. Seal seams together to form one large rectangle the size of the pan. Bake for 10 to 12 minutes, or until lightly browned. Cool on a rack.

In a small bowl, mix together cream cheese, mayonnaise and garlic powder. Spread evenly over entire cooled crust. Top with cheese, tomatoes, olives, broccoli and cucumber. Cut into 12 squares and serve.

Yield: Make 12 servings.

Recipe From: Cindy


A cool garlic cucumber dip for a warm afternoon, try it with pita chips, crackers or veggies!

1 1/2 Cups Cucumber (peeled and diced)

3/4    Cup Plain Nonfat Yogurt

3/4    Cup Sour Cream

3       Tbsp. Olive Oil

1 1/2 Tbsp. Red Wine Vinegar

1 1/2 Tbsp. Fresh Dill (minced)

3       Garlic Cloves (minced)

In a large bowl, mix together all ingredients and refrigerate to incorporate flavors. Dip with your favorite baked chips, crackers or veggies.

Yield: Make 20 servings

Recipe by: Kristine


This is a tuna salad with a bit of a twist. The secret ingredients are the curry and Parmesan cheese! Odd combinations but it truly makes a terrific tuna sandwich!

1   (7 oz.) Can White Tuna (drained and flaked)

6   Tbsp. Mayonnaise or Salad Dressing

1   Tbsp. Parmesan Cheese

3   Tbsp. Sweet Pickle Relish

1/8 tsp. Dried Minced Onion Flakes*

1/4 tsp. Curry Powder

1   Tbsp. Dried Parsley

1   Tbsp Dried Dill Weed

1   Pinch Garlic Powder

In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.

* 2 Tbsp. finely diced onion maybe used instead, if desired.


1/2 Cup Mayonnaise

3    Tbsp. Dijon Mustard

1    Lemon (juiced and zested)

2    tsp. Dried Tarragon

1    tsp. Ground Black Pepper

1/2 tsp. Salt

16  Spears Asparagus (trimmed)

4    Skinless, Boneless, Chicken Breast Halves

4    Slices Provolone Cheese

1    Cup Planko Bread Crumbs*

Preheat oven to 475. Grease a baking dish.  In a bowl, mix together the mayonnaise, mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined.  Set aside.

Cook asparagus in the microwave on high for 30 seconds to a minute. Set the asparagus aside. Place a chicken breast in a resealable bag and firmly pound it until it is level and about 1/4 inch.  Repeat with all 4 breasts.

Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast.  Roll the chicken breast around the asparagus and cheese, making a tidy package and place seam side down, in the prepared baking dish.  With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle with panko crumbs, pressing the crumbs into the chicken to make a coating.

Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 to 30 minutes.

Makes 4 servings.

*Note: Or use your own made bread crumbs (see recipe below).

Recipe From: Wendy Reinert


3    Cups Bread Crumbs

1/4 Cups Vegetable Oil

1    Tbsp. Salt

1    Tbsp. Dried Onion Flakes

3    tsp. Paprika

2    tsp. Sugar

1    tsp. Garlic Powder

1    tsp. Black Pepper

1/2 tsp. Cayenne Pepper

1/2 tsp. Dry Parsley

1/2 tsp. Dry Basil

1/2 tsp. Dry Oregano

Mix all ingredients in a large bowl until evenly mixed and the bread crumbs are no longer "clumpy" from the oil.

Pour into a mason jar or plastic container and store in the pantry for 1 to 2 months.

Makes about 3 1/2 cups crumbs.

For pork chops:

Preheat oven to 425 degrees F. Dump some of the shake n bake into a large "ziploc" bag. Rinse pork chops in cold running water. Let excess water drain off. Place pork chops 1 at a time into the bag and shake. Shake off excess. Place on cookie sheet lined with aluminum foil.  Do this with the remaining pork chops. Bake 20 minutes and test. Might possibly have to bake longer.

For chicken:

Same process as pork.  Preheat 425 degrees F.

Bone in:  Bake for 45 minutes.

Boneless: Bake 25 minutes.

Recipe From: Wendy Reinert


1 1/2 lbs. Hamburger

1 pkg. Taco Seasoning

1/2 Cup Warm Water

1 Small Can Refried Beans

1/2 Cup Salsa

1/2 Cup Sour Cream

1 Can Cream of Mushroom Soup

8 or 9 Flour Tortillas

2 Cups Grated Mexican Blend Cheese


Lettuce, additional Salsa and Sour Cream

Fry the hamburger and drain. Add taco seasoning, water, beans and salsa. Grease a 9x13 baking pan. Put a thin layer of the meat mixture in bottom of pan. Set aside.

Warm the tortillas. Fill each one with meat mixture and roll up. Lay seam side down in the baking dish. Repeat for each tortilla and lay in dish. Fill in top and sides around burritos with any extra meat mixture.

Mix soup and sour cream. Spread on top of burritos. Bake at 350 degrees for 30 minutes. Top with grated cheese and continue baking for 10 minutes more. Remove from oven, top with chopped lettuce, additional salsa and sour cream before serving.

Serves 4 or 5.

Recipe From: Rachael Kuepfer


This is the perfect side dish for any Mexican dinner.

3 Tbsp. Vegetable Oil

1 Cup Uncooked Long-grain Rice

1 tsp. Garlic Salt

1/2 tsp. Ground Cumin

1/4 Cup Onion (chopped)

1/2 Cup Tomato Sauce

2 Cups Chicken Broth

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until golden. While rice is cooking, sprinkle with salt and cumin.

Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.


2 Cups Strawberries

1 Cup Cold Water

1/3 Cup Sugar

1/4 Cup Lemon Juice

10 3 oz. Paper Cups

10 Popsicle Sticks

Blend strawberries, water, sugar and lemon juice until smooth. Pour mixture into paper cups or popsicle molds and freeze for 30 minutes. Insert popsicle sticks and freeze until firm. Remove paper cups or molds and enjoy.

Makes 10 popsicles.

Recipe From: Rachael Kuepfer